All Saints Broas — Contemporary Version
The contemporary formula published by pastry chef Francisco Moreira: egg-free broas made from wheat and maize flours scalded with water, olive oil and butter, flavoured with aniseed, cinnamon and cloves, and topped with an almond. It does not reproduce the sliced-almond, yolk and flour broa recorded by DGADR for Lisbon and the Tagus Valley; it documents another family circulating under the same name.
- Yields
- 1 tray; source gives no number of broas
- Prep
- Not stated by the source
- Cook
- 15 min
Ingredients
- 300 g Wheat flour
- 50 g Maize flour
- 200 g Soft brown sugar
- 12 g Ground cinnamon
- 12 g Aniseed
- 2 g Ground cloves
- 1 g Fine salt
- 100 g Water
- 100 g Olive oil
- 50 g Unsalted butter
- 100 g Blanched almonds, for topping
Method
Heat the oven to 170°C / 340°F and prepare a baking tray, lining it with parchment if needed.
Heat the water, olive oil and unsalted butter only until hot and the butter has melted.
In a bowl combine the wheat flour, maize flour, brown sugar, cinnamon, aniseed, cloves and salt.
Pour the hot liquids over the dry ingredients and mix by hand or in a mixer until an even dough forms.
Divide the dough into small portions and roll each between your hands into a ball. The source gives neither weight nor diameter.
Arrange the balls on the tray with some space between them and place one blanched almond on each.
Bake at 170°C / 340°F for 15 minutes. Let the broas settle on the tray before transferring them to a rack.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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